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Vegan Thai Coconut Soup with Crispy Tofu

Enjoy the taste of Thai food without having to leave your home with this easy recipe! This Vegan Thai Coconut Soup is simple to prepare and full of flavor. A combination of chickpeas, coconut cream, yellow curry and vegetable broth are used to create the base for this vegan recipe. The addition of crispy tofu and stir-fried vegetables turns this Thai curry soup into a filling meal the entire family will enjoy. 

Vegan Thai Coconut Soup Pin
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What ingredients do I need for the Thai Soup Recipe?

Ingredients for the soup

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How do I make the Thai Yellow Curry Soup?

Step 1: Prepare the Tofu

Prepare tofu by pressing the water out of it for about 10 minutes. To do this, wrap the tofu in paper towels, then put something weighted on top of it. I placed a heavy baking dish on top of a cutting board to press out the water.
Water being pressed out of the tofu.

Step 2: Prepare the marinade for the tofu

While tofu is draining, prepare the marinade by mixing soy sauce, water and lemon juice in a bowl. After the tofu has drained for 10 minutes, cut the tofu into cubes and marinate for at least 1 hour. It is best to marinade overnight if time allows.
 
Tofu marinating in a bowl

Step 3: Prepare the vegetables

Heat a non stick skillet with 2 tablespoons of olive oil and stir fry carrots over medium heat until tender, approximately 5 minutes. Remove carrots from the skillet and set aside. In the same skillet, add 1 tablespoon of olive oil and stir fry bell pepper over medium heat until tender. Remove bell pepper and set aside in separate dish from the carrots.

Stir fried carrots and red bell peppers.

Step 4: Stir Fry the tofu

Next, add remaining 2 tablespoons of olive oil to the skillet and stir fry marinated tofu over medium to medium high heat until it is crispy and golden brown. This will take approximately 5 minutes. Remove tofu from pan and place on paper towels to absorb excess oil. Keep all ingredients warm.
Crispy tofu in a frying pan with oil.

Step 5: Prepare the Soup Base

Now it is time to prepare the base for the soup. Start off by soaking the rice noodles in warm water. Then, add chickpeas, coconut cream and vegetable broth to a blender and process until smooth. Transfer the mixture to a medium saucepan, add in yellow curry paste and bring to a boil. Then, strain water out of rice noodles and add the noodles and stir-fried carrots to soup. Cook for 2 more minutes over low heat.

Steps to prepare the base for the soup.

Step 6: Serve warm and enjoy!

Prepare 4 serving bowls and pour soup into them. Top with stir-fried bell pepper, fresh cilantro and crispy tofu. Serve immediately and enjoy!
Overhead view of bowl of Vegan Thai Coconut Soup.
 

Can I store the Vegan Thai Coconut Soup?

This soup is best eaten right after it is prepared, as the tofu will lose the crispy texture if it is stored in the refrigerator. If you do plan to store it, I recommend storing the tofu in a separate container than the soup and adding it back in after the soup is reheated. To reheat the soup, simply place in a small saucepan and heat over low heat until warmed through. Add the tofu in and warm for an additional 1 to 2 minutes.

Overhead view of Vegan Thai Coconut Soup

 
3/4 angle view of Vegan Thai Coconut Soup in a white bowl.

Vegan Thai Coconut Soup with Crispy Tofu

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Course: Main Course
Cuisine: Thai, Vegan
Keyword: Vegan Thai Coconut Soup
Prep Time: 1 hour 20 minutes
Cook Time: 15 minutes
Marinade Time for Tofu: 1 hour
Servings: 4
Calories: 441kcal

Ingredients

  • 1 14 ounce block firm tofu
  • 1/2 cup soy sauce
  • 1 cup water
  • Juice of 1 lemon
  • 5 tablespoons olive oil divided
  • 2 carrots sliced
  • 1 red bell pepper sliced
  • 4 ounces rice noodles
  • 1 cup chickpeas drained and rinsed
  • 4 cups vegetable broth
  • 1/2 cup coconut cream
  • 4 tablespoons yellow curry paste
  • 1/2 cup cilantro loosely packed

Instructions

  • Prepare tofu by pressing the water out of the tofu for about 10 minutes. To do this, wrap the tofu in paper towels, then put something weighted on top of it. I placed a heavy baking dish on top of a cutting board to press out the water.
    Water being pressed out of the tofu.
  • After the tofu has drained for 10 minutes, cut the tofu in cubes and marinate for at least 1 hour. It is best to marinade it overnight.
    Tofu marinating in a bowl
  • Add 2 tablespoons of olive oil to a medium skillet and stir fry carrot strips over medium heat until tender, approximately 5 minutes. Remove from skillet and set aside.
  • In the same skillet, add 1 tablespoon of olive oil and stir fry red bell pepper until tender, 4 to 5 minutes. Remove bell pepper and set aside in separate dish from carrots.
  • Add remaining 2 tablespoons of olive oil to the skillet and fry marinated tofu until it is crispy and golden brown, approximately 5 minutes. Remove tofu from pan and place on paper towels to absorb excess oil. Keep ingredients warm.
  • Next, soak rice noodles in warm water.
  • Then, add chickpeas, coconut cream and vegetable broth in a blender. Process until smooth.
  • Transfer mixture to a medium saucepan, add in yellow curry and bring to a boil. Then, add rice noodles and carrots. Cook for 2 minutes over low heat.
    Steps to prepare the base for the soup.
  • Prepare 4 serving bowls and pour soup in them. Top with bell pepper, cilantro and crispy tofu. Serve immediately.
    3/4 angle view of Vegan Thai Coconut Soup in a white bowl.

Nutrition

Calories: 441kcal | Carbohydrates: 52g | Protein: 18g | Fat: 19g | Saturated Fat: 11g | Sodium: 2244mg | Potassium: 458mg | Fiber: 8g | Sugar: 9g | Vitamin A: 9075IU | Vitamin C: 43mg | Calcium: 208mg | Iron: 5mg
 
Recipe Rating